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    July 2012

    Summer Salads



    Grilled Beef Salad

    • 2 T olive oil
    • 2 T low-sodium soy sauce
    • 1 t pepper
    • 1 clove garlic, minced
    • 2 T fresh ginger, minced and peeled or 1 t dried ginger
    • 1 small jalapeno pepper, seeds removed and chopped
    • 1 1/2 lbs flank steak
    • 2 heads Romaine lettuce, chopped
    • 1/2 small head cabbage (Napa, Chinese or Red Cabbage), chopped
    • 3 tomatoes, cut into wedges
    • 2 cucumbers, thinly sliced
    • 1 small red onion, thinly sliced
    • 1/2 c fresh cilantro, chopped
    • 1/4 c lime juice
    • 2 T olive oil
    • 2 T fresh cilantro, chopped
    • 1 T low-sodium soy sauce
    • 1 t sugar


    Combine 2 T olive oil, 2 T soy sauce, pepper, garlic, ginger and jalapeno in a large sealing plastic bag. Add steaks, turning to coat. Chill in refrigerator 1 hour. While steaks are chilling, make salad. In a large bowl, combine lettuce, cabbage, tomatoes, cucumbers, red onion and cilantro. Remove 4 c of the salad in a bowl for lunch tomorrow. Remove steaks and discard marinade. Grill steaks covered with lid over medium-high heat 7 minutes on each side or desired doneness. ( Or cook in a grill skillet on top of the stove) Let steak stand 5 minutes. Cut diagonally across grain into thin slices. Toss steak with remaining salad. Combine lime juice, 2 T olive oil, 2 T cilantro, 1 T soy sauce and t sugar for dressing. Drizzle over the salad and toss lightly.

    6 servings



    Grilled Garlic Bread

    • 6 1-inch slices whole wheat French bread
    • 3 cloves garlic, cut in half


    Place bread on a grill rack. Grill 12 minutes on each side or till lightly browned. Rub 1 side of each toasted bread slice with 1 garlic clove halve. Serve immediately.

    6 servings



    Grilled Peach Sundaes

    • 6 ripe peaches
    • 3 t sugar
    • 1 t ground sugar
    • 1 lime, washed and cut in half
    • 1/4 c honey
    • 3 c frozen vanilla yogurt


    Cut peaches in half and remove pits. Sprinkle side of each half with sugar and ginger. Place peaches sugar side down on a grill on low heat. Grill 6 minutes or until lightly browned. Make a sauce by combining the honey and juice from 1 lime. Serve peach halves with a small scoop of frozen yogurt. Drizzle the sauce on top. Serve immediately.

    6 servings




    Planned-Over Lunch



    Spanish-Style Tuna Salad

    • 4 c reserved salad
    • 3 T olive oil
    • 1 T lemon juice
    • 1/4 t freshly ground pepper
    • 1 (5 or 6 oz) can tuna in water, drained and flaked
    • 12 pitted green olives, sliced
    • 1 tomato, cut into wedges


    In a medium size bowl, toss reserved salad, oil, lemon juice, pepper. Add tuna, olives and tomato. Toss lightly. Serve with warm corn tortillas.

    2-3 servings



    Summer Fruit Salad

    • 1/2 cantaloupe, cut into small cubes
    • 2 c seedless green grapes, halved
    • 1 T fresh mint, cut into strips


    In a medium size bowl, stir together the cantaloupe and grapes. Gently stir in mint.

    2-3 servings


    Romaine lettuce, cabbage, tomatoes, cucumbers, onion, garlic, jalapeno pepper, peaches, canned tuna, corn tortillas, cantaloupe and grapes are  WIC Approved Foods.